Ham Croquettes - Croquetas de Jamòn

1.With the Butter in a pan, add the Onion and Serrano and place on a medium heat. Sauté until translucent and fragrant.

2.Add the Flour and continue to cook gently until the raw flour flavour/aroma is gone. This should take a few minutes.

3.In a separate pan, warm the Milk until simmering hot. Slowly begin to incorporate the Milk into the same pan as the Butter, Onions, Serrano and Flour. Add bit by bit until a thick and creamy bechemal texture starts to form, the sauce should be smooth.

4.Add the Salt, Pepper and Nutmeg (+ Hard Cheese if using) and combine.

5.Line a small baking tray with greaseproof paper and pour in the mixture, ensuring evenly distributed. Immediately cover with cling film, make sure it is touching the mixture, this will prevent a skin from forming. Place in the fridge for a few hours or in the freezer for 1 hour, depending on how much time you have.

6.Remove the tray from the fridge/freezer and remove the mixture from the tray, carefully peeling off the cling film and greaseproof paper. Place on a lightly floured surface and cut the mixture into evenly sized squares.

7.Lightly dust your hands with flour and shape the squares into balls. Place on a plate and set aside.

8.Beat the Eggs into a bowl and pour the breadcrumbs onto a separate plate.

9.One by one, add the balls into the egg wash and then coat with breadcrumbs, ensure they are all evenly coated.

10.Heat the oil in a pot and, using a thermometer, make sure it is 180ºC. Then, in batches, add a few of the croquettes and fry until golden brown. This should take around 1 and a half minutes (depending on size). Once golden, place on a tray with kitchen paper, allowing the excess oil to drain.

11.Sprinkle the fresh parsely on top of the croquettes and enjoy!